Diabetes Research Center, Health Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Eur J Clin Nutr. 2020 Jun;74(6):891-899. doi: 10.1038/s41430-019-0549-z. Epub 2020 Jan 3.
BACKGROUND/OBJECTIVES: Ulcerative colitis (UC) is an immune-mediated disease that causes inflammation in the gastrointestinal tract. Diet has an important role in the treatment of UC. This study aimed to compare the effects of extra virgin olive oil (EVOO), as a functional food, with canola oil in the treatment of UC.
SUBJECTS/METHODS: Forty patients were participating in this crossover clinical trial. Thirty two patients completed two intervention rounds. Blood samples were taken before and after 20 days intervention. Disease activity score and gastrointestinal symptoms were evaluated using the Mayo score and gastrointestinal symptom rating scale (GSRS) respectively.
Erythrocyte sedimentation rate (p = 0.03) and high-sensitivity C-reactive protein (p < 0.001) were decreased significantly after EVOO consumption. Bloating, constipation, fecal urgency, incomplete defecation, and final GSRS were reduced significantly after EVOO consumption (p < 0.05).
Intake of EVOO decreased the inflammatory markers and improved gastrointestinal symptoms in UC patients. It seems this functional food can be beneficial in the treatment of UC as a complementary medicine.
背景/目的：溃疡性结肠炎（UC）是一种免疫介导的疾病，可导致胃肠道炎症。饮食在 UC 的治疗中起着重要作用。本研究旨在比较特级初榨橄榄油（EVOO）作为一种功能性食品与菜籽油在 UC 治疗中的效果。
受试者/方法：四十名患者参与了这项交叉临床试验。三十二名患者完成了两轮干预。在干预 20 天后采集血样。使用 Mayo 评分和胃肠道症状评分量表（GSRS）分别评估疾病活动评分和胃肠道症状。
EVOO 摄入后红细胞沉降率（p=0.03）和高敏 C 反应蛋白（p<0.001）显著降低。EVOO 摄入后腹胀、便秘、粪便急迫感、不完全排便和最终 GSRS 显著降低（p<0.05）。
EVOO 的摄入降低了 UC 患者的炎症标志物并改善了胃肠道症状。这种功能性食品似乎可以作为辅助药物对 UC 的治疗有益。
